Wild rice casserole bread

Yield: 1 Loaf

Ingredients:

1 ts Sugar
2 c Warm water (105-115F)
2 Envelopes active dry yeast
3 tb Honey
2 tb Unsalted butter melted
1 1/2 ts Salt
1 c Whole-wheat flour
1/3 c Oat bran
1/2 c Nonfat dry milk powder
3 1/2 c All-purpose flour
1 1/2 c Cooked wild rice (about 1/2

Instructions:

Cup uncooked) Oat bran for topping and Sprinkling in baking dish Combine sugar and warm water in large bowl. Sprinkle yeast over top; stir to dissolve yeast. Let stand until foamy about 10 minutes. Stir in honey butter and salt. Combine whole-wheat flour oat bran milk powder and 1 1/2 cups all purpose flour in large bowl; add to yeast mixture. Beat at medium speed for 2 minutes. Stir in wild rice. Grandually beat in remaining all purpose flour with wooden spoon. Beat stretching dough about 25 times. Cover with clean towel. Let rise in warm place away from drafts until doubles in bulk about 1 to 1 1/2 hours. (Don't punch down) Grease 2 1/2 to 3 quart casserole or souffle dish. Sprinkle with oat bran. Beat dough with wooden spoon about 25 times. Turn dough into prepared casserole or baking dish. Sprinkle top with oat bran. Preheat oven to moderate (375F) temperate. Bake in preheated moderate oven for 50 to 60 minutes or until nicely browned and bread sounds hollow when tapped with fingers. Cool bread in casserole for 10 minutes. Turn bread out onto wire rack. Serve slightly warm. SERVING SUGGESTIONS: Serve with butter cream cheese of chutney or with strongly flavored stews and casseroles roasted meats and main-dish salads. Good accompanied with hot oatmeal or veggie omelets. NUTRITIONAL content per slice: 121 calories 4 g protein 1 g fat 24 g carbohydrae 156 mg sodium 3 mg cholesterol